Elaine Brovont George Hawthorne

Executive Director Director of Nutrition

Lafayette, IN South Bend, IN

765-477-7189 574-256-1649

•Description of our agencies How we differ.

•Why start the group?

•How to start the group?

Who should be in the group

What menus are currently being used

What suppliers are currently being used

oOliver trays oMilk Companies oFood companies

•Menu Development Software

Regional taste Kitchen capacity Staffing capacity

State requirements •Dietitian

Menu approval for all areas Cost sharing

•Bidding Process How bidding would proceed who would be in charge?

Who Should we send bids to?

Compiling bid information

Comparing food items Sending out bid

Reviewing bids Discussion of bids and cost savings Bid notification

•Bi-annual meetings How

Product review

New cycle menus Survey results

•Client taste changes •Working out the problems

Pricing

Quality

Reliability

In stock issues Special orders others

•Ordering

Cycle menu

Cycle ordering Form

Vendor work with you?

•Cost Comparison

Vendor Reports – How can they work for you?

Rebates When is a rebid necessary?